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Grilled Pork Cutlets with Watermelon-Cucumber Salad


We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber are the cool contrast to sliced chile and grilled pork (chicken works, too).

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, July 2011


  • 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
  • 1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
  • 1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
  • 1/2 cup torn or small basil leaves
  • 2 teaspoons nam pla (Asian fish sauce)
  • 3/4 teaspoon whole coriander seeds, toasted and ground
  • Juice of 1 lime
  • 8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt


  1. Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.

  2. Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.

Reviews Add a comment

  • el81
    1 AUG, 2014
    The salad is fresh and light with the perfect amount of heat. The slices of jalapeno make them easy to avoid if you want less spicy, but the oils from the jalapeno still give a pleasant amount of heat to the rest of the salad. I used half the amount of fish sauce because I was, quite frankly, afraid of it. :) It turned out great.